Boil the potatoes, peel them and put them through the potato press and let them cool. Add a little salt and nutmeg, mix in the semolina and potato flour and knead everything into a loose dough. Shape balls about 3-4cm in diameter and roll them in the ground almonds.

Heat the pap oil in a saucepan (about 160 °, can be tested with a wooden spoon, if the temperature is right, small bubbles rise on the wood). Carefully place the balls in the oil with a slotted spoon or spoon and deep-fry until they are browned. Remove from the oil with a slotted spoon and let drain on kitchen paper.

While the potatoes are being cooked, the vegetables are prepared: clean the carrots and cut into small cubes, also dice the onions, cut the mushrooms into slices or pieces, and take the peas out of the freezer.

Heat some butter or oil in a pan, add the carrots and onions and sweat, a little later mix in the mushrooms and finally the peas. Season mildly with salt, pepper and a little garlic, if you want it more "saucy", add some cream or sour cream to the vegetables.

For the decorative knick-knack, cut the light-colored part of the leek stick lengthways into fine strips and fry them brown and crispy in the hot oil, then add a little salt.

Alternative and quick potato ball variant: Mix 1 sachet of mashed potato powder with water and process as described above.

The balls can also be prepared with breadcrumbs instead of the almonds.